Raspberry muffins *** nxdm05b
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Flour- divided |
| 1¼ | cup | Raspberry ; fresh |
| 1 | cup | Brown sugar |
| 2 | teaspoons | Baking powder |
| 1 | teaspoon | Cinnamon |
| ¼ | teaspoon | Salt |
| 1 | each | Egg; beaten |
| ⅓ | cup | Oil |
| ½ | cup | Skim milk |
| ¼ | cup | Nuts; chopped |
| 2 | tablespoons | Brown sugar |
| ½ | tablespoon | Cinnamon |
| ⅓ | cup | Powdered sugar |
| 2 | teaspoons | Lemon juice |
Directions
Preheat oven to 350. Dust raspberries with 2 T. flour, set aside.
Mix remaining flour, sugar, baking powder, cinnamon and salt. Mix egg & oil; add flour mixture alternately with milk. Fold in raspberries.
Fill standard size greased muffin cups (or paper ones) ⅔ full.
Combine nuts, brown sugar & remaining cinnamon; sprinkle over muffins and bake 20-25 min. Stir together powdered sugar & lemon juice. When muffins are slightly cooled drizzle sugar/lemon mixture on muffins.
From "Simply Colorado"
KATIE KINGSTON (NXDM05B)